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A Celebration of Whole Grains

by Esther Sung

on 09/16/11 at 03:00 PM

September is Whole Grains Month, and with our recent story on cooking and eating whole grains, there's no excuse not to incorporate more of them into your diet. Everyone knows whole grains are healthy but Maria Speck, author of Ancient Grains for Modern Meals, shared that we're shortchanging ourselves by thinking about them that way. "Let's talk about them as something that brings variety, texture, flavor, and color to our meals. I even call them glamorous in my book because I want to highlight the beauty of the grains." And lest you think that a gluten-free diet precludes you from partaking in whole grains, think again. Amaranth, buckwheat, millet, quinoa, and rice are just a handful of gluten-free whole grains you can take pleasure in.

I'll be cooking some emmer (also known as farro) from Cayuga Pure Organics that I purchased at my local farmers' market, and I'm looking forward to trying out spelt in the near future. What whole grains have you been cooking as of late? What's your favorite way to enjoy it?